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Gruyère & Thyme Italian Focaccia Recipe

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★★★★★

4.5 from 95 reviews

This Gruyère & Thyme Italian Focaccia is a savory, golden, and crispy bread topped with aromatic fresh thyme and rich Gruyère cheese. The dough is uniquely enriched with olive oil and carefully proofed for a light, airy texture with a satisfying crunch. Perfect for serving warm as an appetizer, snack, or accompaniment to meals.

Ingredients

Scale

For the Dough

  • 6 1/4 cups bread flour
  • 2 teaspoons instant dry yeast
  • 2 cups warm water (105°F – 115°F or 40°C – 46°C)
  • 1 tablespoon granulated sugar
  • 1/2 cup plus 2 tablespoons extra virgin olive oil
  • 4 teaspoons fine sea salt

For the Topping

  • 1/4 cup extra virgin olive oil (plus more for greasing the sheet pan)
  • 1/4 cup room temperature water
  • 7 ounces Gruyère cheese, sliced into small cubes
  • 2 tablespoons fresh thyme leaves
  • 2 teaspoons Maldon sea salt flakes

Instructions

  1. Mix the Dough: In a stand mixer fitted with a dough hook, combine bread flour and instant dry yeast on medium-low speed. Gradually add the warm water in three batches, allowing the flour to fully absorb each before adding the next.
  2. Add Sugar: Incorporate granulated sugar into the dough thoroughly to help yeast activation.
  3. Add Olive Oil: Slowly pour the 1/2 cup plus 2 tablespoons extra virgin olive oil into the center of the dough in four batches. Mix on medium-low speed, allowing full absorption before the next addition. Use a silicone spatula to turn the dough periodically to ensure even kneading and oil incorporation.
  4. Add Salt and Finish Kneading: Add fine sea salt and mix thoroughly. Increase mixer speed to high and continue kneading until you hear a popping sound and dough wraps around the hook, about 1–2 minutes. The dough should feel smooth but sticky.
  5. First Rise: Shape the dough into a tight ball and place it in an oiled bowl three times its size. Cover with plastic wrap and let it rise in a warm, draft-free spot until tripled in size. Rising time depends on ambient temperature.
  6. Prepare the Pan: Generously oil a 12 x 18 inch light-colored sheet pan. Stretch the dough using gravity until it reaches the pan’s edges. If it retracts, let it rest for 10 minutes and continue stretching.
  7. Mix the Topping: Whisk together 1/4 cup water and 1/4 cup olive oil in a small bowl.
  8. Dimple and Dress Dough: Using your fingertips, make indentations across the dough’s surface. Pour the water and oil mixture evenly over the dimples. Sprinkle cubed Gruyère cheese, fresh thyme leaves, and Maldon sea salt flakes evenly on top.
  9. Second Proof: Cover with plastic wrap and let the dough proof in a warm (75°F – 80°F) draft-free environment until tripled in size, about 60 minutes.
  10. Preheat Oven: Position an oven rack in the upper middle slot and heat the oven to 430°F (220°C).
  11. Bake Focaccia: Remove plastic wrap carefully without deflating the dough. Bake for 25–30 minutes until the top is golden brown and crispy.
  12. Cool: Place the focaccia on a cooling rack and cover with a tea towel. Let it cool to room temperature before removing from the pan and slicing.
  13. Reheat to Serve: When ready to serve, heat the oven to 350°F (180°C). Place focaccia slices on a parchment-lined baking sheet and bake for 18–20 minutes until warmed through with a crunchy exterior.

Notes

  • Use a light-colored sheet pan to prevent over-browning of the focaccia bottom and sides.
  • The dough is very sticky; lightly oil your hands if handling is needed.
  • Allowing the dough to rest if it resists stretching helps achieve an even pan coverage.
  • Fresh thyme leaves complement the nutty flavor of Gruyère cheese beautifully.
  • Ensure the water used for mixing the dough is between 105°F-115°F (40°C-46°C) for optimal yeast activation.
  • Letting the focaccia cool before slicing preserves its structure and chewiness.
  • Reheating focaccia slices brings back the crunch and intensifies the cheese aroma.

Keywords: focaccia, Italian bread, Gruyère cheese bread, thyme focaccia, savory bread, olive oil bread, homemade focaccia

Find it online: https://cookcrisis.com/gruyere-and-thyme-italian-focaccia-recipe/